This overnight bread recipe is very easy to make. You only need four ingredients and no kneading. Just mix the dough, let it rest overnight, and bake it the next day. You’ll get a crunchy outside and soft inside bread that is perfect for any meal.
Why You’ll Love This Overnight Bread Recipe
You’ll find yourself coming back to this overnight bread recipe again and again. It’s incredibly simple—only a handful of ingredients and minimal effort. The dough is sticky and forgiving, so you don’t have to worry about precision or complex techniques. Baking the bread in a Dutch oven gives it a beautiful crust, and the long rise time helps develop flavor and texture. Plus, it’s a comforting, homemade touch for your table that feels special even on busy days.
Ingredients You’ll Need for Overnight Bread
To make this bread, you only need a few basic pantry staples. Here’s the list:
- 3 cups all-purpose flour
- ¼ teaspoon yeast (active, instant, dry, or fast-acting)
- 1½ to 2 cups warm water (start with 1½ cups and add more if needed)
- 1½ teaspoons salt
- 1 tablespoon all-purpose flour or cornmeal (for sprinkling)
The ingredients are straightforward and easy to find, which makes this a great recipe for beginners or anyone wanting a no-fuss bread.
How to Make Overnight Bread
First, get yourself a ceramic or cast iron Dutch oven with a lid, about 4 quarts in size. This is important because it traps steam and helps form the perfect crust during baking. If you don’t have one, a heavy oven-safe pot with a lid will also work.
In a large bowl, whisk together the flour, yeast, and salt to combine everything evenly.
Heat your water until warm (not too hot), around body temperature. Start with 1½ cups and slowly pour it over the flour mixture.
Use a wooden spoon or spatula to mix the dough gently. The dough should be sticky but still hold together when pressed. You might need to add a little more water (up to 2 cups total) depending on your flour type. Take it slow and add water in small amounts to get the right consistency.
Cover the bowl tightly with plastic wrap to keep the dough from drying out and let it rest in a warm spot for at least 12 hours or overnight. During this time, the dough will rise and double in size.
When you’re ready to bake, preheat your oven to 450°F (230°C). Place your Dutch oven inside to heat up while the oven preheats.
Lightly flour the top of your dough, turn it out onto a surface, and fold it into a ball shape by folding the edges inward.
Carefully remove the hot Dutch oven, sprinkle some cornmeal or flour on the bottom, and place your dough ball inside. Cover with the lid.
Bake covered for 30 minutes. Then, remove the lid and bake for another 10 minutes to let the crust turn golden brown.
Once baked, let the bread cool before slicing so it finishes setting up.
How to Serve Your Fresh Overnight Bread
Your fresh homemade bread is incredibly versatile. You can slice it thick and toast it for breakfast with your favorite spreads like butter, jam, or honey. It pairs wonderfully with soups and stews, soaking up flavors and adding a comforting touch. Use it to make sandwiches, bruschetta, or serve alongside salads for a satisfying meal. The crust’s crunch and soft crumb inside create a perfect texture balance for any occasion. Enjoy it warm, or store leftovers for later use.
Expert Tips for Making Perfect Overnight Bread
- Be patient with your dough during the rise. The slow fermentation overnight is what creates the depth of flavor and airy texture.
- Use warm, not hot water to activate the yeast properly without killing it.
- When mixing, don’t worry about kneading — just ensure all the flour is moistened.
- If your kitchen is cold, find a warmer spot like near a radiator or in an oven with the light on for rising.
- Using a Dutch oven is key for the crust. It traps steam that helps the bread rise and creates a crisp, golden exterior.
- Don’t skip the final uncovered baking step to get that perfect crust color.
- Let the bread cool fully before slicing to avoid a gummy texture.
How to Store Your Overnight Bread
To keep your bread fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay good for about 2 to 3 days. If you want to keep it longer, slice it and freeze it in a sealed bag. When you want to enjoy it, simply toast or warm the slices directly from the freezer. Avoid refrigeration, as it can dry out the bread quickly.
Variations to Try with Your Overnight Bread
- Add herbs like rosemary, thyme, or oregano into the dough for an aromatic twist.
- Mix in some garlic powder or minced garlic for a flavorful loaf perfect for dipping.
- Swap half the all-purpose flour for whole wheat flour to make a heartier, nuttier bread.
- Sprinkle seeds like sesame, sunflower, or flaxseed on top before baking for extra crunch and nutrition.
- Try adding a tablespoon of honey or sugar to the dough for a touch of sweetness that balances the salt.
- For a cheesy version, fold in shredded cheese just before shaping the dough.
Frequently Asked Questions About Overnight Bread
What type of yeast should I use?
You can use active dry yeast, instant yeast, or any fast-acting yeast. Just be sure it’s fresh for best results.
Can I use bread flour instead of all-purpose flour?
Yes, bread flour can be used. It will give your bread a chewier texture due to its higher protein content.
Why is my dough too wet or too dry?
Flour absorbs water differently depending on the brand and environment. Add water slowly and adjust as needed to get a sticky but manageable dough.
Can I bake this bread without a Dutch oven?
Yes, but a Dutch oven creates steam that helps form a nice crust. If you don’t have one, place a pan of water in the oven to create steam or cover your dough loosely with foil.
How long does the bread keep?
Store at room temperature for 2-3 days or freeze for longer storage.
Is this recipe good for beginners?
Absolutely! This no-knead, simple ingredient recipe is perfect for anyone new to baking bread.
Overnight Bread
Equipment
- Dutch Oven
- Mixing Bowl
- Plastic Wrap
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon yeast active, instant, dry, or fast-acting
- 1 1/2 to 2 cups warm water start with 1 1/2 cups
- 1 1/2 teaspoons salt
- 1 tablespoon all-purpose flour or cornmeal for sprinkling
Instructions
- In a large bowl, whisk together flour, yeast, and salt.
- Warm the water to body temperature and pour it over the flour mixture. Stir gently with a wooden spoon until a sticky dough forms.
- Cover the bowl tightly with plastic wrap and let it rest in a warm spot for at least 12 hours or overnight.
- When ready to bake, preheat your oven to 450°F (230°C) and place the Dutch oven inside to heat up.
- Lightly flour the top of the dough, turn it out onto a floured surface, and shape it into a ball.
- Carefully remove the hot Dutch oven, sprinkle cornmeal or flour on the bottom, and place the dough ball inside. Cover with the lid.
- Bake covered for 30 minutes, then remove the lid and bake for an additional 10 minutes until golden brown.
- Let the bread cool before slicing for best texture.